Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Active dry yeast |
| 55 millilitres | Lukewarm water; (2fl oz) |
| 180 grams | Plain flour; (6oz) |
| ¾ teaspoon | Salt |
| 3 tablespoons | Olive oil |
| 110 millilitres | Water; (4fl oz) |
| 1 pinch | Salt |
| Fresh spinach leaves | |
| Ricotta; sliced | |
| 1 pinch | Nutmeg |
| Salt and ground black pepper |
FOR THE TOPPING
Combine the yeast, sugar, lukewarm water and 35g (1 1/2oz) flour in a large bowl with your hands. Let it proof for 10 minutes and add the remaining flour, salt, olive oil and water and mix well with a wooden spoon. Turn out onto a floured work surface and knead for 7-10 minutes, until smooth and elastic. The dough should feel moist to the touch.
The dough can be made with an electric mixer, mix for 5-7 minutes, or a food processor for about 1 minute. Place the dough in an oiled bowl and tutn to coat with oil. Cover with cling film and let it rise in a warm place for 1½-2 hours until doubled in size.
For the topping use fresh spinach leaves, sliced ricotta, a pinch of nutmeg and salt and ground black pepper.
Converted by MC_Buster.
Per serving: 377 Calories (kcal); 41g Total Fat; (95% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 1738mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.